Chestnut Spoon Bread With Fontina Cheese Recipes

CHESTNUT SPOON BREAD WITH FONTINA CHEESE

Steps:

• Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add chestnuts and thyme. Sauté until heated through, breaking chestnuts into 1/2-inch pieces with back of spoon, about 4 minutes. Bring milk just to simmer in heavy large saucepan over medium-high heat. Add salt, then gradually whisk in pasta flour. Reduce heat to medium. Cook until mixture is very thick, stirring constantly, about 3 minutes. Remove from heat. Add remaining 6 tablespoons butter, then 1 cup cheese, whisking until cheese melts. Whisk in egg yolks 1 at a time; stir in chestnuts. Beat egg whites in large bowl until stiff but not dry. Fold whites into warm flour mixture in 2 additions. Transfer to prepared dish; sprinkle with remaining 1/4 cup cheese. Bake spoon bread until puffed and beginning to brown, about 35 minutes. Let cool 5 minutes; serve warm.
• *Available at specialty foods stores, Italian markets, and some supermarkets.

FONTINA STUFFED FRENCH BREAD

Steps:

• Preheat oven to 375°F
• In small skillet, sauté onion in oil until soft, 3 to 4 minutes. In medium bowl, toss sautéed onions with peppers, parsley, thyme, fontina cheese and ham. Season to taste with salt and pepper.
• To hollow rolls, cut off one end and set aside. Using a thin bladed knife, gently cut the center out of each bread, leaving 3/8 inches around the edge.
• Use a small spoon to scrape out inside bread and discard. Stuff 1/4 filling mixture into the rolls by using the end of a wooden spoon to gently push filling into bread. Replace cut-off end and wrap each bread with foil, leaving open on top.
• Place stuffed breads on baking sheet. Bake 10 to 15 minutes, until bread is crisp and filling is warm. Slice with a good serrated bread knife (so you don't smoosh it) and serve.

CHEDDAR SPOON BREAD

Steps:

• Scald 1-1/2 cups milk (heat to 180°). Mix cornmeal with remaining 1/2 cup cold milk and add to hot milk. Cook, stirring constantly, over low heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat; stir in eggs. Pour into 1-qt. greased baking dish; bake at 350° for about 35 minutes or until lightly browned and set. Serve immediately.

GARLIC FONTINA BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, garlic powder, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in 1-1/2 cups cheese., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Punch dough down. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil and sprinkle with remaining cheese., Bake for 30-35 minutes or until golden brown. Cool on a wire rack.

CHESTNUT SPOON BREAD WITH FONTINA CHEESE

Steps:

• Preheat oven to 350.
• Butter 11x7-inch glass baking dish.
• Melt 2 tablespoons butter in heavy medium skillet over medium heat.
• Add chestnuts and thyme.
• Saute until heated through, breaking chestnuts into 1/2-inch pieces with back of spoon, about 4 minutes.
• Bring milk just to simmer in heavy large saucepan over medium-high heat.
• Add salt, then gradually whisk in pasta flour.
• Reduce heat to medium.
• Cook until mixture is very thick, stirring constantly, about 3 minutes.
• Remove from heat.
• Add remaining 6 tablespoons butter, then 1 cup cheese, whisking until cheese melts.
• Whisk in egg yolks 1 at a time; stir in chestnuts.
• Beat egg whites in large bowl until stiff but not dry.
• Fold whites into warm flour mixture in 2 additions.
• Transfer to prepared dish; sprinkle with remaining 1/4 cup cheese.
• Bake spoon bread until puffed and beginning to brown, about 35 minutes.
• Let cool 5 minutes; serve warm.